MIDWOOD SMOKEHOUSE/GK

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing 0ppm chlorine sanitizer at start of inspection. -CDI- During inspection, dishmachine technician arrived and repaired dishmachine. EHS observed dishmachine dispensing 100ppm chlorine sanitizer by end of inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed pulled chicken, chicken wings, potato salad, and steamed broccoli without date marks in prep coolers/cold drawers. -CDI- PIC verified prep date of foods by referencing larger batches in WIC and properly date marked the foods. -Observed gravy in WIC held past its 7-day timeframe (prep date of 8/12). -CDI- PIC voluntarily discarded the gravy. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee water bottle stored inside the blast chiller. Observed employee phone/cable on top of racks storing packages of burger buns (food protected and enclosed in bags). -CDI- PIC moved employee items to prevent contamination of customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple foods (corn salsa, coleslaw, pico, guacamole, pimento cheese, sliced tomatoes, cut lettuce, roasted peppers, chicken wings, and giardiniera) above 41F in prep unit across from fryers. Observed all items above 41F stored on left side of unit, while foods on right side of unit were properly cold holding at or below 41F. -No temperature checks in this prep unit were taken yet today. PIC voluntarily discarded the foods stored in the unit for over 4 hours (corn salsa, coleslaw, pico, guacamole, roasted peppers, pimento cheese, chicken wings, cut lettuce, and giardiniera). Sliced tomatoes were prepared this morning (still within 4-hour cooling window), therefore PIC moved sliced tomatoes to blast chiller for rapid cooling. -Facility will not cold hold in left side of unit until it is repaired and properly cold holding at or below 41F. Facility may hold TCS foods on 4-hour TPHC temporarily, until cooler is repaired. EHS will follow up. -3 day verification visit required- REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed caramelized onions without a date mark in the cold drawers. -CDI- PIC verified prep date of onions and properly added a date mark (3/4). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. -Observed incorrect date marking procedures for foods prepared in multiple steps of cooling (pulled chicken). Observed pulled chicken with today’s date mark, despite the chicken originally being cooked yesterday. Ensure the original date of cooking remains on the food, throughout the entire preparation process. -CDI- PIC corrected date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed box of bananas stored underneath pipes/mechanical lines. Ensure bananas are protected from contamination. -CDI- PIC moved bananas and covered with lid. 3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed uncovered container of salt stored directed underneath the paper towel dispenser at the handsink on the grill line. -CDI- PIC relocated salt to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed brisket, queso, and chicken wings holding below 135F in hot holding cabinet. -CDI- PIC reheated all items to 165F. Ensure all food is properly cooked/reheated, then immediately placed in hot holding cabinet to maintain temperature. Repair broken gasket on hot holding cabinet. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed fried rice above 41F in prep unit cold drawer. PIC stated rice was left at room temperature for approximately 40 minutes immediately prior to EHS arrival, then placed directly in prep unit cold drawer. -CDI- Because rice was above 41F for less than 4 hours, PIC moved rice to blast chiller for rapid cooling. By end of inspection, EHS observed fried rice cooling at sufficient rates to reach 41F within 4 hours. -Ensure TCS foods are stored in cold holding and maintained at 41F or less. If food temperature rises during preparation, use blast chiller, WIC, or freezer for efficient cooling. -REPEAT- No point escalation due to improvement noted since past inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed whipped unsalted butter, unsalted bread butter, spicy habanero sauce, and cola sauce held on 4-hour TPHC, yet not listed on TPHC procedures. Observed proper 4-hour time stamp listed on all items. Observed TPHC procedures only listing ranch, honey mustard, and pickles. -CDI- EHS observed PIC add all necessary foods to TPHC procedure paper. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of rice stored less than 6 inches above the floor in outer storage room (next to produce cooler). Raise at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed container for pimento cheese patties stored directly inside larger pan of cooked chicken wings, in prep unit cold drawer. Observed exterior of pimento cheese container directly touching chicken wings. Store pimento container elsewhere, to prevent exterior surface (where employee hands touch) from touching food.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed spoon for mayonnaise stored directly on the metal lining inside the in under-grill cold drawer. -CDI- PIC moved spoon to be washed/rinsed/sanitized and replaced it with a clean spoon stored in a clean pan.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed clean bowls and pans wet stacked. Ensure dishes are properly air dried prior to stacking.

4-501.11 Maintain equipment in good repair. -Observed gasket torn on hot holding cabinet. Ensure gaskets are in good condition to properly seal hot holding door. -REPEAT-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed chicken cooked to a final internal temperature of 163F. -CDI- Chicken continued cooking to a final temperature of 171F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed multiple items holding below 135F in hot holding cabinet (pulled chicken, chicken wings, queso, brisket, and rice. -CDI- PIC voluntarily discarded the rice. PIC reheated all other items to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed lime sour cream at 65F in flip top in plastic squeeze bottle. Label stated sour cream was prepped 30 minutes ago, then was immediately placed in flip top after prep. All other TCS foods in unit were at or below 41F. Observed whipped unsalted butter held at room temperature. -CDI- PIC moved lime sour cream to WIC for rapid cooling. PIC stated facility will now ensure lime sour cream is properly cooled down to 41F using either blast chiller or WIC, prior to moving to flip top for cold holding. Facility may also add lime sour cream to TPHC food list. PIC stated whipped butter will be added to TPHC food list to be held for 4 hours. -No point escalation due to great improvement since last inspection in cold holding.- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed bananas stored in storage room, under exposed pipes and lines. -CDI- PIC covered food with lid to prevent contamination. 3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed uncovered broccoli on sheet tray in WIC, stored underneath box of food. -Protect exposed food from contamination by covering food that is not actively cooling.

4-501.11 Maintain equipment in good repair. -Observed gasket torn on hot holding cabinet. Ensure gaskets are in good condition to properly seal hot holding door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting board with deep grooves and discoloration. Replace cutting boards with deep grooves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup along walls and ceiling in room containing smokers. Increase frequency of cleaning.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several items reheating at a rate that would not achieve 165F in 2 hours. CDI PIC changed method of reheat and all items except brisket achieved 165F in 2 hour window. Brisket was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, beans, and ambient holding above 41F. CDI Items voluntarily discarded. Drawer has maintenance order in and will not be used until repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked garlic holding over 7 day expiration, prep date of 5/11. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some dust and debris on top of dish machine and on bottom of RIF. Clean with more frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items stored amongst items for customer. Erasure employee food and personal items are stored away from items for consumption/customer service.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in bay of hand sink. CDI Item removed and placed in dish area.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for ranch and other TPHC items held for 4 hours. CDI PIC voluntarily discarded and placed new items with time stamp. Repeat

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two scoops in hot holding items in hot wells touching product. Ensure scoop’s handle is above food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from smoker. CDI Paper towels were replaced.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spicy sauce with cooked vegetables decrease in temperature during reheating process. CDI PIC facilitated sauce to be placed on flat top to reheat quickly. Reheated to 165 in under 2 hours. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot boxes holding below 135F. Items had been placed in hot box less than hour prior, PIC facilitated items to be reheated rapidly to 165F. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed old time stickers on items placed out on TPHC. PIC stated they were in process of printing new ones, passed by 15 later, no stickers were printed out and items still with old time stamps. CDI PIC printed time stamps right then.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with beard with no beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on some containers stacked clean. CDI Placed containers in dish area to be re washed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheat process 15 minutes until 2 hour mark holding at 126. PIC stated the brisket was in the middle of a process where they take out of WIC, place in hot box until ready to chop and place in reheat. It is not placed in oven to reheat during that process. It is not meant to be in hot box for 2 hours before chopping and continuing heating process. CDI PIC placed in oven and reheated quickly to above 165 in 15 minutes. Discussed not placing in hot box until within 1/2- 1hr of being ready to chop and continue reheating so that it reaches 165 in the 2 hour reheat window.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit and WIC holding some items below above 41F. Prep unit will be looked at, broccoli was discarded, pico was taken to blast chiller as pico had last known time of 41F and broccoli did not. WIC was in a defrost cycle. CDI came out of defrost during inspection and all items dropped quickly to below 41F. CDI PIC called repairman to look at prep unit and set defrost cycles to when facility is closed for WIC. Improvement from last inspection. Reduction to 1/2 points. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few items, cooked onions, with no date marks. Came from larger quantity in WIC. CDI PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested on shelf. Allow pans and utensils to air dry before being stacked or placed in clean storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Repeat

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple Priority item violations (cooling, hot holding, cold holding). CDI PIC voluntarily provided immediate corrective action. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above read to eat foods. CDI PIC moved shell eggs to different location in proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Beschemel last temped at 9:30 at 168F, at 1:30 temp was 74-75F in both vats. PIC voluntarily discarded items. VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffed jalepenos and chicken wings holding below 135F. Both items quickly reheated to 165F and checked again later for hot holding. Jalepenos remained 135F and above, wings were holding below 135F. Chicken wings put on TPHC and will be discarded at 3 pm. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit next to cook top holding ambient and TCS items above 41F. All items not in cooling window were voluntarily discarded. VR required.Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Beschemel sauce being cooled in ice bath in large deep well pots. Not being actively monitored during cooling process. Sauce did not meet 70F in the two hour window. Repeat CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed bread cutting knife store in prep unit touching surfaces not cleaned and sanitized every four hours.

4-501.11 Maintain equipment in good repair. Observed emergency TPHC being used on cold drawers on line. PIC stated they are still waiting on repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris in bottom of RICs. Need more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling tiles throughout are observed to have buildup. Clean or replacement is required.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed priority item of cold holding out because two pieces of cold holding units (WIC and prep unit next to grill) were holding ambient and items above 41F. CDI. PIC voluntarily discarded, called repairman, and refrigeration truck. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in WIC and ambient air holding above 41F. All items holding above 41F were voluntarily discarded. Cooling items within cooling parameters were kept and moved to other cooling units to finish cooling process. Observed chicken wings, shredded cheese and cut tomatoes in prep unit next to grill holding above For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soft cheese in container in RIC/prep unit next to grill with no date mark. Observed chicken wings in prep unit next to grill with no date marks. CDI soft cheese was date marked, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked quinioa with prep date 7/30. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple items actively cooling in WIC that was holding above 41F. CDI All items were writhing cooling parameters and were quickly moved to other cooling units to continue cooling process. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flys flying around dry storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with beard with no beard guard.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher in sink upon arrival. CDI PIC moved pitcher to dish area. Not repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cheese sauce in two large pots submerged in ice bath holding above 70F after 2 hours. PIC stated cooling process started over 2 hours prior to my arrival. CDI PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced cheese, grilled onions, sliced tomatoes, raw hamburger patty, and salmon filet holding above 41F. CDI - Items placed on temporary TPHC and time stamped for four hours since placement into drawers. Repeat VR required

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pork based sauce time stamped for four hours sitting in room temperature. PIC stated there intent was to TPHC this pork based sauce but did not have written procedures. CDI EHS assisted PIC with filling out TPHC template. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese sauce actively cooling missing two hour 135-70F window in large vats not being actively stirred and with no temperature log. EHS suggested ice want, active stirring and a temperature log to ensure exact time of active cooling (135F) begins. CDI PIC voluntarily discarded cheese sauce. Observed several items cooling in WIC with hottest items on bottom. CDI Items above began to rise in temperature. PIC switched order to have hottest most recent items on top For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Gasket on hot box to left of stove tops is hanging off track. Needs replacement. PIC stated it is on order. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Hard wood cutting board is cracked and has a few deep divetts. Needs sealing and resurfacing or replacement.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed dish washer handling dirty dishes then clean dishes without changing gloves or washing hands between tasks. CDI - PIC instructed dish washer in hand washing and glove use. Dish washer removed soiled gloves and washed hands. - 2 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the salad prep hand wash sink. CDI - PIC replaced towels in dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Brisket, burnt ends, and macaroni and cheese in the hot box on cook’s line below 135F. Chorizo and pulled chicken in steam well by salad prep were below 135F. CDI - PIC removed items in hot box to be reheated to 165F in oven. Chorizo and chicken were discarded. - 3.0 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced cheese, grilled onions, sliced tomatoes, raw hamburger patty, and salmon filet holding above 41F. CDI - Cold drawers were emptied and contents were moved to freezer for rapid cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in pan behind salad prep with stickers still on outsides. Fruit and vegetables should be washed prior to processing. CDI - Manager removed items to prep area for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested on shelf. Allow pans and utensils to air dry before being stacked or placed in clean storage.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch box and refillable water bottle in meat cooler above seasoned meats. Designate an area for employee food to be stored that prevents the potential for cross contamination. CDI - items were removed from cooler.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not find vomit/diarrhea clean up policy. CDI - PIC e-mailed sample clean up policy. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed placing raw hamburger patties on grill and began to don new set of gloves without washing hands. Wash hands when switching tasks, such as switching from working with raw animal food to working with ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Several thermometers beside smoker have heavy grease buildup on them. CDI - Thermometers taken to be washed in 3-compartment sink. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Macaroni taken out of oven and measured 135F after reheating. TCS foods must be reheated to at least 165F within 2 hours. CDI - Employee put macaroni back in oven and reheated it to above 165F. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Brisket burnt ends and half chickens measured below 135F in hot holding cabinet. Pork stock measured 110F at grill. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures available for using TPHC for dressings. CDI - PIC e-mailed TPHC sheet to fill out. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooked cauliflower measured 46F and was actively cooling in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods. CDI - Cauliflower moved to walk-in cooler to continue cooling. Moved to half credit due to improvement from last inspection. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed near soda machine close to dry storage area. Contact pest control for fly treatment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 5 wet wiping cloths observed on surfaces throughout kitchen at start of inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoop stored in room temperature water. Do not store utensils in water unless it is at least 135F.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on low boy cooler and sandwich cooler. Replace rusted shelves in walk-in cooler and in sandwich cooler bottom. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace worn wooden cutting board. Cutting boards must be smooth and easily cleanable.

4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. PIC states wooden cutting board is cleaned with vinegar. All utensils and food-contact equipment must be washed with soap, rinsed with water, and then sanitized. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Detail cleaning needed throughout kitchen on shelves, sides of cooking and holding equipment, and interiors of refrigeration units. Clean areas more frequently.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shields missing on some light fixtures in kitchen. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef in walk-in cooler. Do not store raw chicken or other poultry above raw beef. CDI - Raw chicken moved to raw chicken shelf. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cheese sauce measured 98F at 3:15PM. Cheese sauce began cooling at 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce discarded. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 2 pans of queso and 1 pan of chicken wings in hot holding cabinet measured 128-135F. TCS foods in hot holding shall measure at least 135F. CDI - Queso reheated to above 165F and chicken wings placed on temporary TPHC and will be discarded within 4 hours of when they were cooked. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Chicken wings, pimiento cheese, pork enchiladas, shredded cheese and tomatillo sauce in sandwich cooler measured 48-65F. Cooked onions, pimiento cheese, cut tomatoes, brisket, and corn measured 44-54F in low boy cooler. TCS foods in cold holding shall measure 41F or less. CDI - Foods that were in units for over 4 hours were discarded. TCS foods that were placed in units within last 4 hours were moved to walk-in cooler to cool. Air temperature of sandwich cooler was 60F. VR - Verification required within 3 days that establishment has repaired sandwich cooler. Drawer cooler was warm due to staff opening cooler so frequently during lunch. If temperature issues in cooler continue it is recommended to use time as a public health control instead of temperature. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Baked beans cooling from ambient temperature stacked on top of each other in walk-in cooler with lids on pans. Mac and cheeses cooling in upright cooler stacked on top of each other. Cheese sauce cooled in deep large container. Cut tomatoes and beans cooling after preparation in sandwich cooler and salad cooler. Use walk-in cooler or freezer to rapidly chill TCS foods. Do not stack pans and leave them uncovered/loosely covered. CDI - Cheese sauce discarded. Other items spread out and moved to walk-in cooler. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on front prep table during inspection. Store wet cloths in sanitizer when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans stored as clean were still wet while stacked. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler was holding at 60F. Repair sandwich cooler before storing TCS foods in unit. Some chipping shelves observed in coolers throughout kitchen. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Lids missing off dumpsters. Contact waste management company to replace dumpsters. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of bag of straws. Store employee personal items in a separate area. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged meatballs and other raw unpackaged/opened items stored directly above ready to eat food in upright freezer. CDI - PIC reorganized to move raw items to bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed salad spinner stored as clean with food residue present on inside food contact surfaces of basket. Observed food splatter present on clean lids and cutting boards stored as clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of mac and cheese ambient cooling in upright cooler at 47f @ 2:55 still at 47f @ 3:55. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within 4 hours. CDI - cooling mac and cheese relocated to WIC. The upright cooler used for cooling these items has gasket and door closure issues and should not be used to cool TCS foods until repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS food items in prep top of cooler at end of cook line holding above 41f. See chart. Food in pans placed ont op of sheet pan which is blocking air flow. CDI - items held in unit since am set up discarded. Items recently stocked into unit relocated to alternate cold holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed bulk chicken stock in WIC with no date marking. CDI- discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bulk cooked chorizo with date mark 5/31 and sliced white american cheese with date mark 6/1 in WIC. CDI - cheese discarded. PIC noted that chorizo was just made 2 days ago and that the date mark was inaccurate - correct date mark applied.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bulk pot of cooked collards cooling in melted ice water for extended time with no stirring. EHS found that the collards were still at 165f in the center, but had cooled to 78f around the edges only. CDI - collards stirred, placed into shallow pans in the WIC to quickly cool. EHS verified collards cooling at proper rate to continue the process to 41f. When cooling foods, use methods that allow the food to cool quickly. Stir food when ice bath is used for cooling and refresh ice to maintain cold. Observed pans of mac and cheese ambient cooling stacked on top of one another placed into upright cooler which has door seal issue allowing warm air intrusion. CDI - mac and cheese relocated to WIC to chill. Do not stack food together while cooling. Do not cool food in units that have temperature control issues.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in back of house and bar areas. Contact PCO for service.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed riser room with unfinished masonry brick, exposed open ceiling, electrical panels and unmarked plumbing lines. This room is not suitable for storage of food. Remove food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed various single use pans, containers, and napkins removed from packaging and stored unprotected in outside storage “garage”. Store single service items to prevent contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gaskets on various coolers including upright double door unit, prep top cooler, cooler drawers under grill. Repair. Observed door to upright cooler does not want to fully close - visibly offset - needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some cleaning needed on non-food contact surfaces of equipment at cook line and inside of bar slide top cooler.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed tall trash can pushed in front of hand sink at cook line. CDI - trash can relocated. Do not block access to hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked whole and half chickens along with some fatty portions of brisket holding below 135f in upright cabinet at cook line. CDI - items reheated as they had been in holding unit less than 2 hours. Observed mac and cheese and collard greens holding below 135f in wells at hot line. CDI - discarded. REPEAT- full 3 point deduction. Continued non-compliance with hot holding requirements may result in the implementation of a risk control plan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed various cooked and prepared TCS foods kept longer than 24 hours including portioned pimento cheese and cooked wings in line reach in cooler with no date marking. CDI- items date marked as source containers with date marks available.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dry cloths used as pot holders and for wiping surfaces heavily soiled at line area. Observed employee “wearing” soiled dry pot holder cloth. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/damp soiled wiping cloths laying on equipment surfaces not placed into sanitizer solution between uses. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed various single use pans, containers, and utensils removed from packaging and stored unprotected in outside storage “garage”. Store single service items to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed laminate wood cutting board surface on line flat top grill with significant peeling/damage to sides and edges - no longer easily cleanable. Repair or replace.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed package of moldy decomposing strawberries in bar keg cooler. CDI - PIC discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed case of raw shell eggs stored directly above ready to eat compound butters in walk in cooler. CDI - eggs relocated to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food buildup on blade area. CDI - can opener removed to dish area for re-cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed line cook preparing salmon requested well done remove and plate salmon at 140f. CDI - salmon returned to grill to finish. EHS verified final cook temperature above 145f before service. 1.5 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Upon entry PIC noted heated cabinet under repair waiting on replacement part. EHS found various cooked proteins holding in cabinet from 99f - 117f. Items removed from cabinet and reheated to above 165f as PIC stated they had been in the holding cabinet less than 2 hours. Observed various cooked proteins holding less than 135f in heated cabinet at line area. Items allowed to remain in use until 3 pm which would be 4 hour hold time and then discarded. REPEAT - FULL 3 POINT DEDUCTION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods holding above 41f in drawer unit under grill, in both top and bottom portions of fry side prep cooler, bottom drawers of salad cooler, and WIC #1 (prepared food). See chart. Service technician on site during inspection to repair all units. Technician noted WIC #1 was low on Freon and was able to correct while on site. Fry area prep cooler has iced up and is not operating properly. Unit taken out of service to defrost overnight for re-evaluation tomorrow. Drawer units may not be fully closing allowing hot air entry. PIC to follow up with employees on equipment operation. All TCS foods held in WIC overnight voluntarily discarded. TCS foods stocked into prep units during am set up allowed to remain in use until end of 4 hour time and then voluntarily discarded. Do not use line coolers which may have mechanical failure until the coolers have been re-evaluated and are holding all TCS foods at 41f or lower. Maintaining temperature logs for both hot and cold holding equipment recommended as multiple issues with TCS food temperatures identified during inspection today. Verification Required for walk in cooler #1, fry side prep cooler, grill drawers, and salad prep drawer cold holding. 1.5 point deduction

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed various house made TCS dressings with time marking PIC noted using TPHC procedures. No procedures could be located during inspection although previous health inspection report on 7/15/20 indicated they were completed on site with EHS during inspection.. CDI - TPHC procedures provided to PIC to be used going forward. 1.0 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as bleach with no identification at dish area. CDI - PIC labeled.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P. Observed plastic container wedged down into ice used for beverages at bar area with hand contact surfaces in direct contact with the ice. CDI- container removed and ice in bin discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee staging/working with food without effective hair restraint. Observed other employee with long beard and no beard restraint worn (face mask is not effective beard restraint).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple heavily soiled wiping cloths used repeatedly by various back of house employees for extended time during inspection without placing into sanitizer solution. No solution was available for use at the line. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove to to soiled linen to be laundered.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed in use avocados with stickers present at salad station. Wash all produce items that are not received in ready to eat form.

4-501.11 Maintain equipment in good repair. Observed various equipment items in need of repair including heated cabinet in back of house area, fry side prep cooler, cold drawers at line area, dicer with severely damaged blade. WIC #1 (prepared food) should be closely monitored to ensure service conducted today is sufficient to keep unit at proper temperatures.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe under back of house hand sink. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked brisket and half chicken in hot box hot holding at 126-132F. CDI - PIC stated this food was placed in the box around 11A. Foods reheated above 165F and EHS advised PIC to monitor this unit and move foods if the bottom part of this unit continues having issues. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep portions in metal pans of cut lettuce and cut tomatoes cooling in walk in cooler stacked on shelf cooling at 0 degrees per minute. CDI - PIC had food employee re-spin cut lettuce with ice bath and placed cut tomatoes on hotel sheet pan to rapidly cool. EHS took another temp and food was cooling quicker. Refrigerator tech onsite while EHS still on-site to repair walk in cooler. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic wrist bands on arm of food employee seasoning raw chicken. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in basin of handsink in cook line. CDI - PIC removed. REPEAT -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER LAST INSPECTION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Brunswick stew hot holding in small steam table in cook line. CDI - PIC refilled water in bottom of pan used as double boiler and actively stirred to evenly distribute heat. Product reheated above above 165F. EHS advised that TPHC could also be used in this case. PIC declared this item will be held on time. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for Texas Has, served with a raw, unpasteurized shelled egg on top. This item may be cooked to order. CDI - PIC contacted home office and replacement inserts containing correction for consumer advisory onsite before completion of inspection. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on working containers of spices at cook line. -0-

3-304.13 Linens and Napkins, Use Limitations - C Linens shall only contact exposed food during service and then be changed after each use. Observed raw salmon in direct contact with wiping cloths in walk in cooler that were in the marinating process. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on wrist of food employee at beginning of inspection. -0-

4-501.11 Maintain equipment in good repair. Observed handle missing a screw on lower right low boy drawer in salad station, missing front right wheel on hot box in cook line and ramp damaged and disconnected from protein walk in cooler. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored on floor in front of prep room handsink. CDI - PIC instructed pathway to handsink cleared. Items moved. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stacked and lidded containers of romaine lettuce in cooling process from earlier in shift. CDI - PIC unstacked and vented lids on romaine. -.5-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching cole slaw with bare hands while in process of stirring. CDI - PIC voluntarily discarded. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on thermometer probe, on knives stored as clean and dicer with buildup between blades also stored as clean. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the splash gurad inside ice machine and inside soda nozzle at bar. -1.5- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw, mac and cheese, cooked brisket and other TCS foods cold holding in reach in at 42-49F. Observed grilled onions, cut tomates, raw salmon and other TCS foods cold holding at 46-53F in low boy in cook line. VR no later than 07/25/20 to ensure unit has been serviced and capable of cold holding TCS foods at or below 41F. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed unsalted butter, cole slaw and housemade dressings held on TPHC during lunch rush without written procedure available. CDI - PIC given TPHC form to fill out during inspection with all TCS foods held on TPHC. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed resued fry cardboard containers. -.5-

4-501.11 Maintain equipment in good repair. Observed deeply gouged, discolored cutting boards and split gaskets on prep unit. Per PIC, gaskets have been order and are awaiting installation. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in container used for storing ice scoops and on base of chopper under bowl. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling soiled dishes then proceed to unloading clean dishes without handwashing. CDI - Hands were washed. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the splash shield inside ice machine. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans and queso hot holding at 127-131F. CDI - PIC reheated these to 202F and 167F. PIC adjusted temperature on hot box and refilled steam table. -1.5- REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed washed apples and avocados with stickers present on outsides. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored between sections of flip top that are not clean. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several employees bring soiled dishes to dish pit and then resume food service without handwashing. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on probe of food thermometer and buildup inside ramekins stored on top of dish machine as clean. CDI - PIC sent these to dish pit for cleaning. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one small pan of brisket hot holding at 112F in steam well. CDI - PIC reheated above 165F and actively stirred all items in hot holding. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped and zip tied collard greens cooling in walk in cooler at 46F. CDI - PIC added ice to help cool. Observed whole turkeys cooling at room temp at 64F for orders. Turkeys place in walk in cooler. REPEAT -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on two managers who were expediting. CDI - PIC gave staff hats to wear. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of dry storage bins in rear kitchen. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black mold like build up on the ice shield of large ice bin in the back prep kitchen. Some build up on the back portion of the ice shield of one of the bar ice bins also. Cleaning is needed. PIC Chef Jarrod Warren advised will have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Bagged collard greens at 46F; Bechamel sauce at 45F; Quinoa 44F, macaroni and cheese 46F; sliced cheesed portioned and wrapped for use 47F in prepared foods walk in cooler, reach in cooler, and prep cooler. CDI- Foods were separated, unstacked/ uncovered in cooling units to allow for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Sliced tomatoes and carmelized onion in prep cooler on the line not date marked. CDI- PIC had items labeled with date of preparation (8/5). (0pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Pasta cooling on speed racks, shredded cheese in large bins covered and stacked, and cooked broccoli not cooling at approved rate. CDI- PIC had all methods corrected to allow for adequate air flow and rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly and fruit fly observed at back kitchen prep area. PIC advised of ongoing pest management. Continue routine pest management. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Stacks of single service to- go containers, filters, and containers not protected during storage. CDI- PIC corrected storage.

4-501.11 Maintain equipment in good repair. Water pooling in the bottom of the prep cooler next to the fryer. (0pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle smoked brisket with bare hands. CDI brisket moved to reheat to 165F.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap and back handsink at bar. CDI soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork ribs stored above cooked ribs in walk in unit. CDI raw items relocated. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw burger meat stored on top of raw salmon. CDI items relocated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed lettuce washed and prepped in 3 comp sink where dish detergent filled on last compartment and soiled pan stored in second compartment. CDI lettuce moved. Use sink for only one task only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pan, knives, glassware at bar, plastic ups that were soiled with food debris. CDI items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans, burnt ends, multiple pans of brisket, jabenero sauce, cream corn, collard greens, and pans of shredded shredded brisket holding below 135F. CDI items discarded or reheated for hot holding. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of shredded cheese that was holding at 50F without cooling before storage and cole slaw holding at 43F, shredded chicken at 45F, and cooked ribs at 42FF in walk in unit. CDI items uncovered or moved to walk in to adequately cool. Observed pans of brisket in walk in at 43-47F. PIC stated they put away a delivery earlier and had food sitting out oof unit. CDI ziploc bags of ice placed on brisket to cool and kept in walk in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drying rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed take out trays, and bags of clean linens stored on floor in dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom shelf of prep tables and racks in need of cleaning. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like residue/ build up on soda gun nozzle at bar and tea urn nozzle. Gelatinous build up on one side of ice shield of large bin next to handwashing sink at bar area. Cleaning of all needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Chicken wings, leg quarters, and whole briskets in both warmer units not under temperature control. PIC Miles Swartz contacted service personnel to request repair. Smaller holding unit brought in from storage area cleaned and being used temporarily for hot holding. Follow up by 11/24 to check for repair/ service of warmer units.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Pan of cooked chicken wings, carmelized onions, sliced tomatoes, shredded cabbage, pulled lettuce in side prep cooler not date marked. One container of roasted peppers in walk in cooler dated for 11/7. CDI- Peppers and side items voluntarily discarded. PIC advised chicken wings were prepared yesterday. Wings date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf More than seven different foods being cooled during inspection. Bechamel sauce containers of black beans not cooling at approved rate. Repeat. Improvement in methods noted from previous inspection. CDI- More ice added to containers, beans spread out on sheet pans and placed in large cooling units for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Five containers of onions stacked one on the other, stored on the floor in the walk in cooler. No other storage issued noted today. Follow up by 11/24 to ensure correction of storage. Repeat

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Residential crock pot being used at the bar to hot hold various BBQ sauces. Remove residential equipment. 4-501.11 Maintain equipment in good repair. Puddled water in prep cooler on the main cook line next to hush puppy fryer. Repair is needed. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on filters in large ice bins. Cleaning is needed. (0pts)

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Hostess observed by staff to place bacon popper onto to plate for patron using bare hands. CDI-EHS not notified timely to correct staff, but PIC Chef Jarrod Warren was advised of issue and he corrected/ educated staff. Patron not available to retrieve food to discard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee observed filled metal pan with hot water at the handwashing sink next to the prep sink and large ice bin in the main prep room/ CDI- Staff was redirected to use another sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Seven roasts in walk in cooler cooling from night prior per PIC statement. All at range of 57F-59F. None cooled completely from previous night. Four were wrapped in paper and the others were open, all were stacked. CDI- PIC voluntarily discarded all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Four pans of shredded cabbage, cooked chicken wings, in prep cooler not under temperature control. CDI- PIC voluntarily discarded cabbage and placed walk in cooler for rapid cooling.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. One large container of true pickles dated 7/11 for the purpose of extension of shelf life. PIC advised that it was a test item. CDI- PIC voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. No approved process for true pickling process. CDI- See item 27. Application sent via email today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Food items tightly covered and/or stacked during cooling process. Some noted from cooling overnight. PIC corrected all.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee dispensing ice into containers, while leaving the container on the floor. Repeat. One pan of tomatoes nested into pan of stewed tomatoes. CDI- PIC removed/ corrected

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch during active food preparation. Remove watch.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Soiled and damp wiping cloths stored on wooden cutting board at main cook line station. Discontinue storing and reusing soiled cloths.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed beverages stored at the line co-mingled with facility items, employee purses stored on back table co-mingled with facility items. One opened can of energy drink stored over the line. CDI- all storage corrected. repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical dish machine testing at 0ppm for chlorine; quat sanitizer at 3 comp sink testing below manufacturer specifications of 200-400ppm. CDI- PIC Chef Brandon corrected and primed equipment. REPEAT PIC advised that machine is checked weekly by vendor. Discussed as it is ongoing issue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Shredded brisket and shredded pork not under temperature control at mid of container and up. All other containers under temperature control. CDI- PIC had half amounts removed from both containers. See chart for temperatures. Both observed to be filled above fill line and in direct path of circulating air. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Wait staff placed ice container directly on floor and began filling it from the large ice bin in the back. CDI- Employee was corrected by PIC (0pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on larger HVAC vents in prep areas; debris and dried debris under and at hard to reach areas. Cleaning is needed

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee closed beverage stored on top of dish machine, on shelf in walk in cooler over kegs. Ensure designated area is used for storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine at bar with heavy brown and black buildup at ice chute. Observed black residue on ice in ice machine. Spoke with PIC about cleaning ice machine. Observed debris on the slicer under counter in back.VR 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical sanitizers at the dish pit as well as the dish machine without the correct concentration. Chemical sanitizer was manually dispensed at dish pit. All sanitizer will be done at the dish pit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed canned baked beans cooling in walk in cooler 76F an hour later the-temperature did not change. Beans were in large plastic container. CDI, Chef placed in smaller metal pans to cool in the remainder of the 3 hours. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso cooling in ice bath with ice wand. Observed a temperature change of 22 degrees in 1 hour 45 minutes. The cooling rate was .2d/m. PIC replaced Ice wand and continued to type. (0pts)

\.3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several products such as beans and lettuce in large unvented pans cooling in walk in cooler, not cooling at the appropriate rate. Observed queso cooling in ice bath and with ice wand, no active stirring was observed, ice in ice wand had melted. CDI, lettuce and beans in walk in cooler were divided in to smaller vented pans, another ice wand was inserted in the queso as well as stirring.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored in containers retaining water. PIC stated containers are changed during opening. (0pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open(all) doors at dumpsters, as well as wood debris out side of the dumpsters. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Large clear container in handwashing sink at the main cook line being filled with water. CDI- Sous Chef Juan had corrected immediately and advised all line personnel to keep sink open for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon wrapped jalapeno peppers stored on speed rack in walk in cooler over ready to cook corn and cooked bacon wrapped jalapeno peppers and cooked noodles. PIC had corrected immediately. (0pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold like substance on the back wall of large ice bin at bar area, large slicer stored as clean with dried debris and sauce on it, also with soiled pan stored on it. CDI- PIC Jenn had ice been cleaned, PIC Juan had all removed for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Burnt ends pork reheating in warmer for one hour at 123F. Re-checked 30 minutes later and still at 123F. CDI- PIC removed and reheated in larger cooker. All others reheating with in the permitted time. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Spicy habenaro sauce being maintained at 99F in water bath at the servers station. Due to recent contact from owner in regards to shelf stability of all sauces prepared and used in facility; detailed discussion with Exec Chef Matt Barry, Jenn, and Sous Chef Juan as to requirements and options for non shelf stable sauces. Per recipes provided as of today, the Cheerwine, Midwood, Eastern NC, South Carolina mustard may be stored at room temperature, but the spicy harbanero and Fat Tire would need to be maintained at 135F/ above or 45F/ below. All were advised as to option for use of time for both sauces, and example template provided via email today. PIC Jenn opted for the use of time as a temporary solution for the spicy harbenaro sauce today as they usually don't store at the servers station. Follow up with PIC by May 22 as to ongoing use. (0pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Pan of slaw in reach in cooler stacked in large amount and tightly covered. Two containers of baked beans stacked in large amount tightly covered, and large container of queso at prep sink. All not cooling at an approved rate. All methods corrected. See chart for temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of raw chicken stored on the floor in the large walk in cooler. All items stored off the floor. CDI- Verbal correction to PIC's. Products to be removed and storage corrected. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items including but not limited to bagged cloths and containers in prep areas, cook line areas, and large storage garage. Correct storage. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on one shared dumpster. Maintain doors closed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One closed employee beverage stored on shelf. CDI- storage corrected. (0pts)

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 2-301.14 Wash hands after activities that contaminate them. -P. One male employee observed handling soiled utensils and then taking away clean items, one female employee observed coming in through back door with gloved hands, then go to dish machine to remove clean utensils, then over to soiled utensils sprayer. CDI- PIC Brandon Newby advised employees to wash hands. Both washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple foods items at salad prep cooler out of temperature control. See chart. PIC advised likely due to use during lunch. Black beans in drawer in center compartment at 57F. Cooler was closed food items did cool down to 45F to 44F when checked approximately 35 minutes later. PIC advised that main walk in cooler was on defrost cycle from 1:45p-2p. When checked at 2:30pm, large speed rack with pans of roasted vegetables, pasta, cooked mushrooms cooling at temperature range of 77F- 59F. Container of slaw, lettuce, cheese sauce, carmelized onions at temperature range of 51F- 57F. Ambient air in walk in cooler originally at 57-59F. Items date marked with 2/7 and 2/8 such as creamed corn, slaw, cooked bechamel at 45F-46F. PIC advised that he was told during the inspection that the cooler had gotten stuck on the defrost cycle. CDI- Speed rack of cooling items and other cooling items such as slaw and diced tomatoes removed immediately. PIC called for repair personnel. Walk in cooler temperature did begin to recover. Ambient air on second and third check per internal thermometer was at 48F and 45F respectively. PIC advised that they will now change cooling process and discontinue cooling dense foods in the smaller walk in cooler, repair personnel did arrive during inspection to address defrost time and needed repairs. PIC was advised that follow up visit would be completed by 2/16/ 17 to check for ongoing compliance.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Non-food safe bottle of mineral oil (medical use) being stored in side preparation room. PIC advised that it was being used on cutting boards to preserve them. CDI- PIC voluntarily discarded (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at cook line not protected/ inverted. Store to prevent possible contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chlorine in dish machine testing at 0ppm. REPEAT. Chef Brandon Newby corrected by priming. General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 3 compartment sink set up for wash, rinse, and sanitize. Employee observed rinsing/ draining food for food prep in rinse compartment. CDI- PIC and employee were advised of required one directional cleaning once sink is set up. Process must be separated by time. PIC had compartments cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One large container of flour and one small container of powdered sugar not labeled as required. CDI- PIC had both labeled. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two large containers of beans and corn stored on the floor of the walk in cooler. CDI- PIC corrected storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working to expedite foods with a hanging beard; no beard guard on. PIC was advised of requirement. Two male employees at cook line also with beard; lower cut facial hair. Discussed requirements and differences with PIC. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage stored frozen co-mingled in reach in freezer and beverage at lower shelf co- mingled with facility items. CDI- PIC corrected. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on upper portion of ice shield in large dish machine in the back prep area. Cleaning is needed. 4-501.114 Maintain sanitizer at correct concentrations. -P. Chlorine sanitizer at dish machine testing at 0ppm. CDI- PIC Chef Brandon corrected. (1.5pts) COMMENT: All bottles of Quat sanitizer, both in use and stored testing at 0ppm. PIC contacted vendor for replacement bottles. Quat sanitizer at 3 comp sink testing in approved range.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One small half pan of cooked chicken in warmer not under temperature control. CDI- Employee removed and reheated. See chart for temperature. (0pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. More than five pans tightly covered and alternate stacked one on the other during cooling. Large pan of slaw in walk in cooler tightly covered in walk in cooler. Multiple items on speed rack and cheeses covered during cooling. Ambient air in small cooler at 55F. CDI- Cooling foods relocated to larger cooler; uncovered, and additional ice wands added to cheeses. Ambient air for smaller cooler was checked prior to leaving and temperature at 47F. PIC also adjusted cooler. (1pts) REPEAT

4-502.13 Single-use and single-service articles may not be reused. Metal and to go single service items in back prep areas not protected during storage. Invert/ protect single service items to prevent possible contamination. (0pts)

4-501.11 Maintain equipment in good repair. Gasket at walk in cooler torn/ damaged. Repair. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ dust on fan shields in prep area. Dried debris on lower shelving. Cleaning is needed. (0.5pts) REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage stored on expedite table as employees work to expedite food order. CDI- Employee removed beverage.

•3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Food items on the top of the salad prep cooler not under temperature control. PIC Matthew Berry advised that items were there at lunch service. CDI- Items removed/ rotated out. Prep cooler was checked approximately 40 minutes later and temperature on the top down to 47F and down to 45 approximately 15 additional minutes later.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Containers of slaw and sliced cheese in reach in cooler tightly covered and stacked during cooling process. See chart for temperatures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of coarse salt and one container of salt and pepper mix not labeled. All other items labeled. PIC had both labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together tightly while wet. Allow pans and utensils to completely air dry prior to stacking them together.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on bottom shelving at storage/ prep area. Cleaning is needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee beverage stored on lower shelf with lid, area for insertion of straw opened. CDI- Manger Robert Cregan corrected storage. All other beverages stored correctly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P.m Facility 3 comp sink set up for utensil washing, employee actively washing utensils, but using center rinse compartment for pre-wash, food debris and oil in center rinse compartment and sanitizer solution. CDI- Discussed regulation with PIC and employee. Compartments emptied and cleaned, utensils re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Shredded pork and pork quarters not under temperature control in warmer at hot hold station on the line. CDI- All removed and reheated to 167F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . One container of shredded cheese tightly covered during cooling process, one pan of lettuce tightly covered during cooling process. Approved methods of active cooling observed for other sauces, proteins, and vegetables. CDI- Chef had cooling methods corrected. See attached word document in regards to discontinuing of cook- chill process and smoking of salmon at facility. Determined today per observation and discussion that variance application is not needed at this time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple dry seasonings and oils at prep and cook stations not labeled. CDI- PIC had all labeled immediately.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at multiple locations in facility not protected during storage. CDI- PIC and head chef had all corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on exterior of bins and lower areas of prep tables and storage areas. Water condensing in under counter cooler. Cleaning is needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Door on shared dumpster open, debris on and scattered on dumpster pad. CDI- verbal correction to maintain doors closed when not used and cleaning of debris around dumpster is needed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed faucets turned off with clean hands no barriers, CDI instruction and rewash.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed worker touch cut cooked brisket with back of bare hand. Observed working mixing mac n cheese with gloved hand however mix was coming beyond the top of the disposable glove and in contact with the bare wrist. CDI- Instruction and discard as needed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no invoice or packaging to link the salmon in house to the letter of guarantee from Marine Harvest... RVR

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker touch hat with in use gloved hand and continue touching RTE foods. CDI- Instruction, gloves removed, hands washed, and reglove.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon is smoked in a 200F oven for a few mins, cooled and stored cold before cooking to order and allowed under consumer advisory. CDI- Discontinue this light smoking process immediately. Will require an approved procedure and/or a variance to use finishing temp under 165F according to NC Food Code Manual.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pans of cooked quartered chicken slowly reheating in hot box as there is minimal and inadequate oven space for the volume of food produced, unable to reach 165F in 2 hours. Chicken was discarded. Observed multiple pans of pulled pork with same issue, 135F in hot box. Pulled pork was reheated to 165F. Beans in the walkin had 50-60F pulled pork inside. Beans were reheated to above 165F in 2 hours so they could be used. RIbs in hot box at 110F- verified reheated above 165F;

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 4 pork shoulders at 48-50F from last evening in the walking cooling on a speek rack under a condensate heavy plastic cover. CDI- discarded Use approved methods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pork shoulders under plastic cover on speed rack in walkin with heavy condensate that didn't meet the cooling parameters. Inspector notes thick queso at 90F at 10:30a; 80F at 11a and 74F at 11:30a. Ice bath and wands have to be changed and added to allow product to cool within parameters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled dicer stored as clean. CDI - taken to dish pit to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine not dispensing sanitizer into final rinse. CDI - previously processed dishes pulled for recleaning, repair person came and fixed sanitizer tube, resulting in 50-100 ppm free chlorine in final rinse. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled interior of one ice bin at bar. CDI - cleaned and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 3 bags of creamed corn in walk in cooler from yesterday. Corn still measured 49F-52F after more than 6 hours cooling. CDI - voluntarily discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed bagged creamed corn and collard greens in walk in cooler. PIC shared cook-chill procedure and is currently working with SrEHS C Hamilton on getting an approval. CDI - educated PIC on options and explained that process is yet unapproved. Reviewed what PIC has already prepared and suggested he send it in to Ms. Hamilton now.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a few pans of cooked pork which had been properly cooked and cooler yesterday then removed from cooler for processing today (cutting into cubes, wrapping, and so on). Pans were then placed back into cooler tightly covered. Explained to PIC they should remain vented until they cool back down to 45F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt pepper mix, salmon rub, pork rub, water, oil.

4-501.11 Maintain equipment in good repair. Observed split gasket at front walk in cooler, back two door upright cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids both missing. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in place.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped tiles on curb of can wash.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats to prevent contamination; Observed raw shell eggs stored above sour cream in walk-in cooler; CDI eggs moved to approved location.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside surfaces of beer cooler collecting large amounts of puddled beer in need of cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed Brisket, chicken wings inside hot hold unit measuring 125-130 degrees F; CDI all items reheated and placed into hot hold unit with heat setting turn.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed walk-in prep cooler not functioning properly measuring 48 degrees F; CDI all PHF products moved to functioning units; VR to ensure compliance.

3-501.15 Cooling Methods - PF; Properly cool PHF products; Observed cut tomatoes cooling inside prep cooler measuring 51 degrees F; Observed large container of queso cooling inside walk-in cooler measurig 78 degrees F; CDI items placed into shallow pans placed into walk-in cooler uncovered until fully cooled.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store single service items; Observed single service items stored underneath hand wash station catching water from employees hands.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables in kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Containers pulled and placed into dirty dish pit.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment) 4-602.13 Nonfood Contact Surfaces - C; keep equipment clean; Observed cooking equipment in need of general cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meats according to final cooking temperature; Observed ground beef stored above raw pork loin. CDI raw meats properly stored.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse aned sanitize food contact surfaces; Observed plates stored clean with food debris stuck to surfaces; CDI plates pulled and placed into dirty dish pit.

(general comment) 4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed beer coolers collecting puddled water in bottoms in need cleaning.

4-601.11 (A) Properly wash, rinse and sanitize food contact surfaces; Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11 Properly air dry; Observed containers stacked wet in kitchen area.

4-501.12 Keep cutting surfaces in good repair; Observed gouged/ stained cutting boards in use in kitchen area in need of resurfacing.4-201.11 Keep equipment in good repair; Observed chipped / broken plastic lids and containers in kitchen area in need of replacing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Containers pulled and placed into dirty dish pit.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

Properly wash hands; Observed employees wash hands to quickly and turning faucet handles off with bare hands; Observed employees / servers touching their faces and then running food orders touching plates and dishware. All employees properly washed their hands during inspection.

Properly sanitize food contact surfaces; Observed dish machine not properly sanitizing during rinse cycle; sanitizer container was empty in need of replacing; container switched out, primed and proper sanitizing occurred during inspection.

(general comment)2-303.11 Prohibition-Jewelry; Observed employees wearing braclets,watches and bands on hands in need of removal.2-402.11 Effectiveness-Hair Restraints; Observed empoyees preparing food with no hair restraints.

(general comment) Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment) Properly shield light bulbs; Observed 2x4 light fixture missing shield in kitchen area.

Properly wash, rinse and sanitize; Observed containers and plates stored clean with food debris stuck to surfaces; Containers and plates pulled and placed into dirty dish pit.

Properly air dry; Observed numerous customer drinking glasses stacked wet; Observed metal containers stacked wet in kitchen area.

Keep equipment in good repair; Observed busted strainers and melted plastic containers.